Brewing happiness, one cup at a time.

Selecting good tea

by Niraj Lama December 10, 2013 0 Comments

Selecting good tea can sometimes be daunting. But there are a few things that can be kept in mind which will guide you in your selection.  


Bloom: Did you know that a halo is bestowed upon good tea? Not kidding. The first thing that a tea specialist looks for when evaluating a tea is its “bloom”. This is a sheen that made tea possesses and it arises from the pubescence that is there in the fine leaf of unmade tea. Some tea makers describe this as a “halo.” It is best seen when you hold up the tea at eye level against natural light.

If the tea lacks bloom it indicates that there has been an overhandling of the leaf either before or after production. And this can have an impact on the taste. Hence, tea makers have to ensure quick and proper transportation of green tea leaf to the factory. And once the tea is sorted after production all unnecessary handling of the leaf must be avoided.     

Although the term is widely used in the tea industry of India, Sri Lanka and African it is not much heard in Chinese or the Japanese tea world.

Stalks: You will find a lot of tea comes with some amount of stalks. However, the finest ones are expected to be free of them. Also called “fibre” in CTC style tea, and “immediate stalks” in orthodox, the presence of stalks indicate lack of fine plucking. It means an “extended plucking” has been resorted to: plucking has gone beyond two leaf and a bud to include third or fourth leaf.


However, the stalks itself may not have an impact on the taste.  


Flakes: Sometimes you might notice in your tea small pieces of green leaf that are flat, dry and brittle. Usually, these are coarse leaf that did not wither along with the rest of the leaves. This again indicates lack of fine plucking. Well made tea are free of the flakes.

Well rolled: It is important that the leaf have been rolled under correct pressure during  manufacturing. Wiry well rolled leaf is the preferred standard in orthodox production like Darjeeling. However, a consistent level of roll is a desired character in a tea. If leaves have different levels of roll in them - some wiry, some half-wiry - it means the rolling has been poor.
Improper rolling causes imbalance in the flavor profile of the cup. In some cases, however, when leaves are left only lightly rolled.



Tippy: Tips are leaves full of hair and are either silver or gold in appearance. Top grade teas have generous amounts of tips in them, the presence of which declines along with the grade. Tips are terminal buds of the tea bush and when they are found in the tea you can rest assure that the hallmark of finest plucking  - two leaf and a bud -  has been met.




Even Infusion: The wet leaves after the tea has been cupped is called the infusion. An even color in the infused leaves is desirable quality. If the infusion has a mottled appearance, it means the withering has not been even.
Uneven withering also results in a lack of balance in the flavors.  


So next time you are difficulties in choosing a tea remember this guideline. Although it specifically applies to Darjeeling tea, some of these characters are true for teas from other parts of the world as well.

Niraj Lama
Niraj Lama


Also in Tea 101

Can caffeine be rinsed from tea?

by Niraj Lama March 31, 2015 0 Comments

Turns out a quick rinse only makes a negligible difference in reducing caffeine from tea.

A quick rinse of the tea leaf once before making a cup can reduce the caffeine content of the tea. True or false?

If you are a caffeine-sensitive person who loves tea, you might often have been offered this work-around -  rinse the leaves for a quick 30 seconds, and only then use the leaf to make your cup.

Read More

Health benefits of Darjeeling tea

by Niraj Lama February 24, 2015 0 Comments

Darjeeling tea, like all other teas, possess beneficial catechins and flavonoids that make up the antioxidants in tea.  Black, oolong, green and white teas all possess powerful antioxidants which offer protective and curative properties.

Read More

Gong Fu Cha and using Yixing Zisha Tea Pot

by Niraj Lama July 20, 2014 0 Comments

I've put this video together mainly for our customers who have seen me serve tea using our Yixing tea pots and bought the pots to try at home. I have tried to keep it simple - just showing you the basic steps for multiple steeping of tea, a style known as Gong Fu cha in China and Taiwan. The term "Gong Fu" - same as Kung Fu, which many of us are familiar with - means anything that is coducted with great effort or skill. "Cha" is tea in Chinese.
Oolongs and puerh teas are best brewed in this method. However, we have also tried Darjeeling with fairly pleasing results. Actually,  if you have the patience you might be able to brew any kind of tea using this method! Remember this is a matter of "great effort".

Read More